What’s up doc?

Throughout my childhood, carrots were only good for 2 things. First, to improve my eyesight, which never really worked, and second, as a prop for Bugs Bunny, who didn’t really exist anyway. They had no place in the real world – neither in salads, meals nor desserts, unless a stern glance was involved, which did nothing to make those little orange cubes and sticks any more appealing to me.

And then, the carrot and I were re-acquainted in my tweens, accompanied by various dips, including my favourite, hummus! Of course, my alter-ego couldn’t resist attempting to incorporate the notorious carrot in my world of sweet. The result: a delicious, slightly spicy, but very moist and dense carrot cake topped off with a tangy, sweet cream cheese frosting.

Carrot Cake

  • 4 eggs, at room temperature
  • 1.25 cups oil
  • 2 cups sugar
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon powder
  • 3 cups grated carrots

Preheat oven to 350 F. Grease and flour two 8-inch pans.

Beat eggs, oil and sugar at medium-high speed (with paddle attachment) for approximately 7-10 minutes. Add about 0.5 cups of the grated carrots to the mixture and beat for another 5 minutes.  Next, in a bowl, sift together all dry ingredients. Reduce speed to medium-low and add flour in 3 additions, alternating with 2 additions of carrots (start and end with flour). Once all ingredients are just combined, pour batter evenly into pans and bake for approximately 40 – 50 minutes, or until toothpick inserted in centre of cakes comes out squeaky clean.

Cream Cheese Frosting  (courtesy  Canadian Living)

  • 1 package cream cheese (8 oz or 250g), softened
  • 0.25 cups butter, softened
  • 0.5 tsp vanilla extract
  • 1 cup icing sugar

Beat cream cheese, butter and vanilla extract at medium speed until well combined. Next, gradually add in icing sugar, a few tablespoons at a time, until creamy and smooth. Use off-set spatula to ice cakes.

Cool cakes down to room temperature on a wire rack before lathering on cream cheese frosting. And that’s all folks!

Lemon Meringue Pie

Since it’s summer, and summer calls for light, bright, fluffy and tangy, a Lemon Meringue Pie was an absolutely appropriate choice of dessert!

This was one of those recipes Mom had found in an old British magazine and managed to scribble on some scrap paper. And kudos to us, we typed up all of our hand-written recipes some summers ago and have them stored in a neat file, backed up three times over! Yay technology :)

What I love about this recipe is the lack of waste of egg whites in the egg separating process, as well as the very nice balance of sweet and tart – it’s not too much of either.

Lemon Meringue Pie

Pastry Crust:

  • 200 g all purpose flour
  • 160 g butter (cold, in the fridge)
  • 2 egg yolks, lightly beaten
  • 25 g granulated sugar

Lemon Filling:

  • 2 medium sized lemons
  • 40 g corn starch
  • 300 ml water
  • 2 egg yolks
  • 75 g granulated sugar

Meringue:

  • 4 egg whites
  • 112 g granulated sugar

Preheat oven to 220 C (approximately 425 F). Grease and flour an 8″ pie dish or fluted pan.

For the base, mix flour and sugar in a large bowl. Grate in the cold butter and with fork, mix together till the contents of the bowl resemble coarse bread crumbs. Next, create a well in the middle of the mixture and pour in egg yolks. Knead the dough till well combined and roll out on lightly-floured surface. When rolled out, line the pie dish, allowing for a bit of the dough to hang over sides (it will shrink in oven). Place pastry lined pie dish in fridge to chill for 30 minutes.

Once chilled, blind bake the pastry for approximately 20 minutes. Next, remove the beans and bake for another 10 minutes, or until crust is evenly golden brown. Reduce oven temperature to 325 F. Cool crust on wire rack to room temperature.

For the filling, grate rind of lemons and squeeze the juice into a medium sized saucepan and place over medium-low heat. Stir in corn starch. Next, add in boiling water and keep stirring till the mixture begins to thicken. This will take less than 3 minutes. In a separate bowl, whisk together eggs yolks and sugar. Remove saucepan off heat and temper egg yolks, before pouring in the egg yolk/sugar mixture into saucepan. This will prevent the eggs from cooking! While whisking, return saucepan to heat and allow to simmer for a few more minutes till the filling is nice and thick, and then cool down to room temperature.

For the meringue, make sure all utensils are wiped down with a paper towel soaked with lemon juice or vinegar to remove any traces of grease. This prevents the egg whites from transforming into beautiful white meringue. Place egg whites in a bowl and beat on high speed using whisk attachment, gradually adding in the sugar. We’re looking for a stiff-medium peak; i.e., when meringue filled bowl is turned upside down, nothing moves!

Assembly: Pour cooled filling into cooled pie crust base. Be sure not to over fill! Next, using a spatula, spread a thin layer of meringue over top of the filling. This secures the filling in the crust. Finally, spoon generous amounts of meringue on top, making sure to create pretty peaks. Bake at 325 F for approximately 20 minutes, or until meringue is a nice light brown shade. And that’s it!

Couldn’t get any nice professional shots, so this one will have to suffice. I highly recommend this indulgence to anyone who’s up to a lofty, but rewarding challenge :)

3 layers of pure goodness!

Lost and found

What, you could be wondering, oh what on earth could have kept this “avid blogger” from posting in the past 2.5 months or so, you ask? Could it have been lack of internet access perhaps? Or nobody to hold her hand and guide her towards the laptop? Was it an emergency? Did her house burn down?

Wrong, wrong wrong. You have it all wrong. It was indeed a sheer lack of motivation, inspiration and oh, did I mention lack of motivation? Looks like the whole life-reset-Ctrl + F-lifestyle change *did* lead to one spectacular discovery – that of the wonders of utter laziness and thus, lack of motivation.

And one other, that is. Sheer presence of boredom can make you do amazing things. Case in point, writing this post!

Alright, enough rambling. So the vegan stint went pretty well – in a classic example of “compare and contrast”, the two months post-veganism were anti-vegan in the very true sense of the concept: beef burgers, hot dogs, tiger shrimps, roast chicken, lamb shawarmas…you name it, and consumed it was. And well, it did quite a number on my insides and outsides, leading me to the conclusion that veganism, despite not making it to my lifestyle options list in this particular life, is a very healthy choice indeed and can revitalize you to no end.

In the recent hiatus, there were of course, several culinary experiments, most of which will be shared with you over the next few posts. There was the trip to New York City, during which we lost the Statue of Liberty. Not to say that we ever owned it in the first place, or that it was really lost. But, we could just not find it. There was also the case of the missing Big Apple. And despite the fact that we did not own this monument either, it really was missing. As of several months. Too bad I missed that headline before planning an elaborate visit to the site. Then of course, there was the house guest, who reminded me that, while we certainly cannot choose the families we are born in to, we can definitely choose the kind of family we would like our families to be. Hands down, I choose my kind of family; the one you can rely on, the one you would do anything for and the one who will learn to love you, just as you have learned to love them: irrationally and limitlessly. (I just created a new word!)

But for now, the occurrence I have most itched to write about, was the reappearance of an old friend. Now, let’s not confuse, we’ve all had this friend once. We can choose when we want keep this friend and when we want the friend disposed off. It’s a bit of a love-hate relationship with this friend. Said friend can betray when you least expect it, leaving you scarred (sometimes permanently). But this friend can also teach you a great deal about the most important characteristic known to mankind : trust. And trusting this friend, as well as yourself, can take you a great distance.

My old friend, a darling bicycle, came back into my life last month. Well, it wasn’t the same red BMX I’d owned as a child, so technically, it didn’t really come back. But my relationship with it certainly came back. And all that crap they say about “oh, it’s just like learning how to ride a bike, you never forget it” – is really crap. You forget alright. You have to fall over and get up and fall over and get up before it comes back. At which point, I really wonder, does it ever come back, or do we just learn it as a brand new skill all over again? That’s a whole other discussion.

Revisiting this skill after 15 years was as petrifying as that first ill-fated journey on said red BMX. It mocked me then, and it mocked me now. “Haha!”, it said, “watch me tip you over!” There I was on the pavement, bruised and bleeding, while it glared back at me with its shiny…glare. Back then, my ever so patient grandfather (bless his soul) chaperoned me quietly through the blood, sweat and tears. He stayed with me as long as I needed before I took that first trip around the neighbourhood all by myself. Truth be told, this time around, I felt very lost without him. All those memories came rushing back. The first few rounds were awkward with a pinch of embarrassing. (please note, there were no falls, just many near-tumbles)

But I persevered now as I did back then, with the help of my sister, and indeed, by the end of my 4th round, this trusty old friend did take me a great distance. This time, it wasn’t the piercing wind or those pavement injuries that made me tear up – it was that image of my smiling grandfather, arms wide open, waiting at the other end of the block for me.

And that, my dear readers, is an image no number of years can fade away. This one’s for my loving grandparents who may have passed, but will always be alive in my heart.

 

The Tweens

Twenty

Breakfast: Coffee and Bran Flakes without milk
Lunch: Garden Salad, lots of vegetables, grilled potatoes and pasta with marinara based sauce
Dinner: would you be ever so amused if I said I don’t remember? Coz I really don’t!

Twenty One

Breakfast: Jasmine tea with Rye Bread
Lunch: Pita with hummus (the hotel had no other vegetarian options)
Dessert: Coffee with some baklava (bad bad bad)
Dinner (with an old friend, who happens to be permanently vegan and packed me an awesome vegan goodie bag!): bhaji puri, dhahi puri and a nice big thali containing a chickpeas curry, spinach curry and mixed veggies curry

Twenty Two

Breakfast: Jasmine tea and Rye Bread
Lunch: Grilled vegetables sandwich with pickled cucumbers and a pasta salad
Snack: Coffee with some almond shortbreads
Dinner: Quinoa salad with a butternut squash based curry

Twenty Three

Breakfast: Nature’s Path Flax Plus Multibran Cereal with Natura’s Unsweetened Soy Milk
Snack: Tangy Lemony Smoothie (recipe below) and granola
Lunch: Lentils with rice and a mushroom potato based curry
Dinner: More lentils with rice (can you tell I heart lentils?)
Dessert: ChocoTofudding

Tangy Lemony Smoothie (renamed)

Ingredients

  • 1/2 cup silken (soft) tofu
  • 1 banana
  • 2 tbsps lemon juice
  • 1 cup orange juice
  • 1/4 cup sweetener

Dunk all ingredients in a blender and whizz away! Recipe courtesy How It All Vegan!

Had a fantastic yet exhausting Wilton Weekend. It’s always a pleasure to meet with instructors from all over North America; from veterans with almost 3000 students under their belts to newbies who still haven’t taught their first class, it’s just great to learn, share and exchange notes together. And the icing on the cake? (no pun intended): loads of shiny new products to play around with! Not to mention, Wilton’s approach to their new product line is…wait for it…PURPLE! *happy dance* The Decorate Smart 20/20 line was introduced keeping in mind convenience and practicality for students and instructors alike. My top pick is the redesigned Practice Board; cake decorators, this one’s a keeper! Can’t wait to order mine :)

On another note, seeing all these Instagram uploads is really pushing me towards an iPhone. Never had one, never thought I’d get one…but hey, there’s a first time for everything. The only catch is somehow manoeuvring (I’ve always wanted to use that word!) my way around the complexity that is my current contract to find the cheapest deal. Meh, that’s never happening.

And finally, a word or two about the tweens: are these the most important years of our lives? True enough, our childhood and teens are crucial determinants of years to follow. But there’s just something about the tweens. Which was (or were) the most memorable year (s) of your life?

Rain

Eighteen

Breakfast:  Nature’s Path Flax Plus Multibran cereal
Snack: Banana Milkshake (made with Natura’s Unsweetened Soy Milk)
Lunch: Vegetable Chow Mein with Hot & Sour Soup
Dinner: Sushi :) with some leftover chow mein
Naughty Dessert: A slice of Longo’s Half & Half cake, as there was cause for celebration :)

Nineteen:

Breakfast:  Nature’s Path Flax Plus Multibran cereal
Lunch: Sol’s Soy burger topped with sauteed mushrooms, tofu and herbs and a bowl of quinoa salad on the side
Dessert: watermelon yumyumyum
Dinner: Mixed veggies curry (eggplant, potatoes, onions, carrots and okra)

Looking forward to this weekend – the Wilton Annual Instructor Meetings & training seminars kick off in our city and I’m super excited about all the new products we’ll get to sneak preview!

For now, it’s raining and I’m feeling particularly poetic…

…but tonight, just tonight, the poetry ain’t feeling me.

Over and out.

Of whole fingers and goals achieved

Seventeen

Breakfast: Nature’s Path Flax Plus Multibran cereal and a few flax based pancakes
Snack: bowl of mixed dry fruit and nuts
Lunch: Quinoa salad
Snack: Banana shake
Snack with a friend: Green tea at Tim Hortons (where the lady behind the counter *actually* asked me if I wanted whipped cream on top…err…really?!)
Dinner: sushisushisushisushisushi (can you tell I’m excited?) sushisushi

SUSHI

Ingredients

  • 1 cup Sushi Rose Rice, thoroughly washed and left to soak for 30 minutes
  • 1/3 cup rice vinegar dressing
  • assortment of vegetables or seafood for filling, thinly sliced (I used bell peppers, carrots, celery and cucumbers)
  • 3 sheets of Sushi Nori dried seaweed sheets
  •  wasabi paste or powder
  • soy sauce

Ingredients and Tools

Tools

  • Bamboo mat
  • Paddle spoon
  • medium sized saucepan for rice
  • plastic wrap/clingfilm/clingwrap/saran wrap
  • chopping board
  • tea towel
  • a very sharp knife
  • DETERMINATION AND PATIENCE (uppercase to indicate importance)

I would recommend chopping up all the veggies before starting the process, as the nerves don’t hit in at this point. This is use # 1 for your very sharp knife. No digits were lost, phew! Once vegetables are sliced and diced, place in an ice bath to preserve freshness. Now for the rice. The rice must be thoroughly washed and left to soak. Directions to cook were on the packet, but I’ll mention them here. In a saucepan placed on high heat, bring 2.5 cups of water to a boil. Add in a pinch of salt. Once water is boiled, add in pre-soaked rice and reduce heat to low-medium. Place lid on top and allow the rice to steam-cook for approximately 15 minutes. Once the process is done, remove saucepan from heat and allow the rice to absorb water for another 5 minutes.

Place rice in an open, flat dish to speed up cooling process. While steam is evaporating, gradually sprinkle in rice vinegar dressing, evenly distributing it using paddle spoon. This helps the rice maintain its shine, brightness and gives it a very earthy fragrance. The paddle spoon prevents sticking and breakage. Allow rice to cool a bit under a damp tea towel while you set up sushi assembly station.

So this is where things got really messy, hence no photos. Also, this would have interrupted the determination bit. There were 2 variations I tried:

Option 1
Place seaweed paper on bamboo mat, ensuring the shiny side is facing downwards & rough part faces up. Keep bowl of water within arms reach, as well as your filling. Take rice and press firmly onto seaweed paper, ensuring that you leave at least an inch of space both at the top and bottom of the paper. These are the bits that need to be absolutely filling-free, as this is the part that will seal together and hold your sushi in place. Once rice has been placed, line up filling along centre of rice filling and press firmly. Next, with clean hands, moisten those filling-free spaces on the seaweed paper with some water (this will serve as the glue). Finally, using bamboo mat, with firm but gentle pressure, roll in the seaweed paper to firmly secure the filling. Press to seal in. Once this is done, again, using the bamboo mat, ease in the seaweed paper to form one smooth log. *moment of immense, indescribable joy* Transfer log to cutting board and slice log into as many pieces as you’d like – this is use # 2 for your very sharp knife. Do clean the knife out before each slice is cut to ensure a nice clean piece of sushi. yaaay!

Option 1

Option 2
To start off with, clean the bamboo mat with some warm soapy water and dry immediately. Once dry, place some cling wrap on the bamboo mat. The size of this mat should be larger than the seaweed sheets. Press rice on to clingfilm, ensuring it’s not too thick a layer. Place seaweed sheet, shiny side down again, on top of rice. Line up filling along centre of seaweed paper. Moisten any exposed parts of seaweed paper and once again, repeat rolling process using the bamboo mat. Be very gentle with the slicing process, as all you have to hold on to is the sticky rice. You may want to keep a spare piece of cling wrap to hold the log in place while cutting. And done!

Option 2

In hindsight, I should have opted for even half a cup of rice: 1 cup yielded approximately 20 sushi pieces; more than enough for the 2 family members who actually enjoy eating it. It’s all good – more for me :) The first batch came out slightly thick and lopsided (can you guess which one from the photo below?); but once you get the hang of how much pressure to apply with that first wrap, the rest flows smoothly. I do want to experiment with some seafood post-vegan month; for now, I’m super excited to present this first attempt at sushi :D

Finished Platter

Wasabi

Must-have-fancy-shot

Over and out :)

It is what it is

Fifteen

Breakfast: Pancakes and tea with Silk’s coffee whitener
Lunch: Spicy vegetarian multigrain sushi
Snack: A nice pedicure :) BEST snack ever
Dinner: Cheese Panzerotti (no excuses here)
Snack: Jasmine tea to drown out the nauseating after-effects of dinner

Sixteen

Breakfast: Granola and jasmine tea with honey
Lunch: Potato, peas and corn curry with lentil based rice topped with a minty chutney
Snack: Yoso’s Raspberry Soy Yoghurt with granola
Dinner: Some more of what was on the menu for lunch + lentil soup

Fifteen marked for half way point for the month – the celebratory pedicure was worth every penny, while the inexcusable Cheese Panzerotti was dedicated to my bestie :) She’s across the seven seas now, far away from her favourite post-work out dinner and wanted to enjoy it vicariously through me; she made it worth every cheesy bite.

Today’s going to be another special day: my first attempt at making sushi. I’m excited, nervous and darn excited! Picked up some seaweed sheets, wasabi powder, sushi rice, rice wine vinegar and a neat little bamboo mat with a paddle spoon. Also found some Agar-Agar in the same aisle (International Foods: Asian Cuisine), an ingredient I haven’t experimented with before, but have seen pop up quite often in the vegan cookbooks I picked up for the month. It supposedly takes the place of gelatin in desserts…will have to try it out to find out for sure! Finally found Silken tofu as well, woot!

Anyhow, back to the sushi. As it will be my first (and certainly not the last) attempt at making this, I’m sticking to just carrots and cucumbers for the filling. Avocado will have to wait till later. Hoping to make a veganized version of spicy mayo to top off the main dish as well, and hoping to miraculously adopt some professional knife skills to julienne the veggies without losing any digits. In the end, I’m just hoping for something to materialize. One of the important lessons this month has taught me, is that it’s not about perfection – it’s about striving for it. That was one of the main motivations behind blogging about this whole experience in detail. There’s been “cheating” every now and then; failed recipes and ingredients I thought I’d like but I really didn’t. But hey, it is what it is. Nobody’s perfect and nothing is perfect…so if that means settling for something that maybe, perhaps, maybe resembles perfection, I’ll take it.

Over and out.